I love shrimp! I always keep my eyes open for sales on shrimp at the grocery store. Usually it's bogo on frozen shrimp, which is just fine with me! Fresh shrimp is wonderful but as I do not live at the coast, it's a bit more expensive so I don't usually get that. Anyway, I'm always looking for new ways to make shrimp. I came across this recipe in an issue of Our State magazine. I copied it onto a card and tucked it away in one of my recipe boxes a long time ago and pulled it out recently and decided to try it. I was quite pleased with the results and will definitely add this to my recipe repertoire!
Shrimp Salad
1 lb cooked large shrimp*
1/2 cup Mayo
1/2 cup thinly sliced celery
2 Tbsp finely diced red onion
2 Tbsp chopped parsley
2 tsp Old Bay
2 tsp lemon juice
1/4 tsp Worcestershire
1/8 tsp cayenne (optional)
Mix all ingredients and chill for 1-3 hours. Serve over greens w/lemon wedges.
*the original recipe leaves the shrimp whole. I chop mine and the salad can double as a dip that way.
Enjoy!
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